First make a starter. Get a sanitized wine bottle and half full with 3 parts water to 1 part orange juice, plus 1 tsp of sugar, mix well to dissolve. Add yeast and plug top with cotton wool. Let stand for 24 hrs at room temperature.
Wash rhubarb and cut it into 2 inch chunks and slice each chunk into three. Place rhubarb into plastic bucket. Add the sugar and other ingredients and top up to 1 gal with water. Add yeast starter.
Ferment for 7 days then strain off into a glass jug. Top up with pre-boiled cold water. Fix airlock. Let stand 3 weeks then siphon into another jug, top up with cooled pre-boiled water, fit airlock and move to a cool place. Mature for 6 months, making sure to keep water in the airlock. Add 1 Campden tablet and bottle.